- 175g soft margarine
- 65g cocoa powder
- 300g caster sugar
- 3 eggs
- 1½ tsp vanilla extract
- Pinch of salt
- 115g gluten free self-raising flour
Keep an eye on the brownies towards the end of cooking: you want to take them out of the oven when the centre is still a little soft with a slight wobble. They will firm up a little as they cool so by taking out a little before a traditional cake, you can keep that yummy gooey texture.
Preheat the oven to 180°C (160°C fan/gas mark 4). Line a 20cm/8in shallow square cake tin with a large square of non-stick baking paper, snipping the paper diagonally into the corners of the tin and pressing the paper down so that the base and sides of the tin are lined.
Heat the margarine in a medium-sized saucepan over a low heat, stirring until just melted. Mix in the cocoa and stir until dissolved.
Take the pan off the heat and stir in the sugar. Lightly beat the eggs, vanilla and salt together. Beat half the egg mixture into the cocoa then beat in the remaining mixture until smooth. Mix in the gluten free flour and beat until smooth.
Pour the brownie mixture into the lined tin, spread into an even layer then bake for 18–20 minutes or until well risen, lightly cracked around the edges and the centre has a slight wobble.
Leave to cool in the tin for 15 minutes then mark into 10bars and leave to cool completely. Lift the brownies out of the tin, holding the paper, then cut into bars and peel off the paper.
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